Mom's Chicken Soup

Nothing comforts like homemade chicken soup. Use canned broth and leftover cooked chicken to make it fast and easy.

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  • 1 tablespoon olive oil
  • 3 carrots, cut into 1/4-inch dice
  • 2 medium onions, diced
  • 2 ribs celery, cut into 1/4-inch dice
  • 10 cups homemade or canned chicken broth
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon thyme
  • 2 1/2- 3 cups diced, cooked chicken (see LHJs Chicken Broth recipe, if using)
  • 2 cups cooked egg noodles
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 465, Fat, total (g) 16, chol. (mg) 156, sat. fat (g) 5, carb. (g) 26, pro. (g) 52, sodium (mg) 947, Percent Daily Values are based on a 2,000 calorie diet
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